After breaking down these beautiful fish, I brought home three pieces, one for each of us, and decided to roast it with asparagus for dinner last evening, a quick dinner that could be put on the table in less than 15 minutes.
|Roasted Rockfish and Asparagus|
The tricks to crispy fish are simple: heavy pan, high flame, and leave it the f*ck alone. Once the fish goes in the pan, resist the urge to mess with it. Leave it be until you can see that beautiful crust forming before you flip it.
While the fish was browning on the show-side, I added several sprigs of fresh thyme and four whole cloves of garlic to the pan to start infusing in the oil. Once the fish had browned and I had flipped it, I added a bit more oil and a couple of tablespoons of butter to the pan and proceeded to baste the fish liberally while the bottom side browned.
After this, the fish went onto the sheet tray with the asparagus and I poured the butter, thyme, and garlic cloves over the top. Into the oven with the sheet tray for six minutes at which point the asparagus was perfect and the fish cooked through. I let everything rest for three minutes before serving.
|First Local Mesclun of the Year|